These Almond Flour Banana Muffins are made in under 10 minutes. Made using wholesome ingredients like almond flour and almond butter, these are amazingly healthy without any added fat.
I wanted an almond flour banana muffin that is soft and incredibly tender, taste like bananas, yet made using good-for-you ingredients.
These muffins get a double dose of almonds, in the form of flour and butter. Almond butter is a toasty, nutty spread made using toasted almonds. Making almond butter at home is simple. Grind toasted almonds in a high powered blender, until it is finely ground and forms a paste.
Sometimes, store bought natural almond butter, will have a layer of oil settled on the top and it needs to be stirred well, before using, like in almond butter pancakes or almond butter cookies.
You can find almond flour in the health section of a grocery store or in the baking aisle. I usually pick up a big bag from Costco and store in the refrigerator, because it is more likely to going rancid soon due to it's high fat content.
You can make your own by simply pulsing almonds in a food processor or Vitamix, until they reach a super fine, flour like texture. I love using it to make my almond flour peanut butter cookies or badam halwa.
You may have seen nut flour and meal sitting side by side on the grocery store shelf. Although both are naturally sweet and nutty, the difference lies in the texture.
It is made from finely ground blanched almonds, whereas meal is ground along with the skin. Flour is best suited in baking recipes, so they have fine and tight crumb.
As I recommend for all recipes using bananas, like my mini banana muffins or healthy waffles, it is crucial to use very ripe, heavily speckled bananas for intense caramelly, rum like flavor.
Why is this good for you?
- Real wholesome ingredients.
- Not overly sweet.
- Satisfying and wholesome.
- Naturally gluten free.
- Good-for-you fat in the form of almond flour and butter.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Flour – Super fine almond flour for nutty, wholesome goodness.
- Banana - Use a very ripe, heavily speckled fruit for maximum flavor.
- Almond Butter - You can use homemade, natural, or commercial almond butter, however, the type you use slightly alters the texture. I find the best texture is with 1 cup of Barney's almond butter, which is no stir.
- Brown Sugar – Sweetens and amps up the caramel notes.
- Leavenings – Baking powder rise and lift.
- Egg – Binds everything together.
- Flavorings - Vanilla extract, Cinnamon and Salt
Add-ins / Variations
- Nuts – Replace walnuts with toasted and chopped pecans or sliced almonds
- Chocolate chips – Stir in bitter sweet or milk chocolate chips.
- Use Peanut butter instead.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1, 2 & 3. Whisk flour, baking powder, cinnamon and salt together in a bowl.
4. Add brown sugar, almond butter and egg into another larger bowl.
Tip: How to measure flour? Use a spoon to add flour to your measuring cup and then use the back of a knife to level off the cup. Avoid scooping flour directly into your measuring cup, or you’ll add too much.
5. Add mashed banana and vanilla extract into it and whisk together until smooth.
6. Pour into the dry ingredients and stir until just combined.
7 & 8. Stir in chocolate chips and chopped walnuts. Divide batter into a paper lined muffin pan. Bake at 350 degrees for about 25 minutes.
Tip: Baking time - It takes about 23 to 27 minutes. I recommend checking at the lower end of the cooking time. Insert a tooth pick in the middle, to make sure that it comes out clean and slightly golden on top.
How to Store?
This recipe makes a small batch of 6, so you will not have any leftovers. If you are doubling the recipe, then almond flour banana muffins can be stored in a covered container at room temperature, for about 1 to 2 days. I recommend freezing them, if stored longer than that.
How to Freeze?
Place cooled muffins in a large zip lock bag, seal and freeze for up to a month. Thaw at room temperature overnight.
- Use super fine variety and not meal.
- Use over ripe bananas.
- Double the recipe to make 12 muffins.
- ½ cup mashed banana is approximately 1 large ripe one.
- When measuring flour, you want to gently pack in the measuring cup and then level off with the back of a butter knife.
This recipe is created specifically for almond flour and has not been tested with other flours. So, I do not recommend using other flours.
With only 16 grams of carbs in one, these are lesser in carbohydrates when compared to the ones baked with regular flour.
Baked goods using almond flour generally bake faster than regular flour. If you're trying to use it in a regular flour recipe, then cook for 5 to 10 minutes shorter than the recommended time.
More Almond Flour Muffin Recipes
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Almond Flour Banana Muffins
- 1 cup + ¼ cup + 2 tablespoons super fine almond flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup mashed ripe banana about one large
- 1 large egg
- ¼ cup packed golden brown sugar
- 2 tablespoons almond butter smooth or use peanut butter
- ½ teaspoon vanilla extract
- Pre heat oven to 350°F and line a standard muffin pan with 6 paper liners.
- Whisk together all dry ingredients in a medium bowl.
- Add all wet ingredients into a larger bowl and whisk until smooth. Stir in the dry ingredients, followed by chopped walnuts and chocolate chips. Mix until evenly combined.Tip: Sometimes, store bought natural almond butter, will have a layer of oil settled on the top and it needs to be stirred well, before using.
- Divide batter into the prepared muffin pan (makes 6 muffins), top with additional chopped walnuts and chocolate chips.
- Bake for 23 to 27 minutes or until done (a toothpick in the middle of muffin should come clean).Tip: I recommend checking at the lower end of the cooking time, because almond flour recipes cook faster than recipes using wheat flour.
- Place pan in a wire rack to cool completely.
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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